Chocolate Mousse with Cinnamon Sautéed Bananas

Ingredients

1
can (14 ounce) full fat coconut milk left in the fridge overnight (it must be canned!)

1/4
cup sunflower seed butter (or any nut butter)

1/3
cup raw honey

1/4
cup unsweetened cocoa powder

1/2
teaspoon cinnamon (or more)

pinch of salt

1
banana, sliced

2-3
tablespoons coconut oil

1
teaspoons raw honey

1/4
teaspoon cinnamon (or more)

handful of chopped walnuts

pinch of salt

bacon (optional- optional because I had none at my house to make crumbles with)

Instructions

Place full fat coconut milk in your food processor. I used my blendtec because it's absolutely amazing for this kind of thing. Be sure to add in the coconut water and pulp that may have separated while being in the fridge.

Then add in nut butter, raw honey, cocoa powder, cinnamon, and a bit of salt. Puree until smooth. Pour in ramekins and place in fridge for 3+ hours to completely set. If you want a even harder mousse, place in the freezer to help harden more.

Once mousse has set, place 2-3 tablespoons of coconut oil in a small skillet over medium-high heat.